Curd: Cheese Making Calculator
Every number a home cheesemaker has to get right — offline, and cited.
What it does
Curd does the math that stands between you and a ruined batch — milk-to-cheese yield (style bands or the Van Slyke formula), rennet and direct-set culture dosing, calcium chloride for store milk, saturated-brine salt math, and citric acid for 30-minute mozzarella — then carries the batch into the cave with a flip-and-wax aging log: ready-by dates, target temperature and humidity, and reminders.
Every value is cited to a named source: the Van Slyke yield formula, Gianaclis Caldwell, Ricki Carroll, the Cheese Science Toolkit, and New England Cheesemaking Supply.
Cheese-making guides
Yield, rennet and culture doses, and aging targets for each style — every number cited.
How to make Cheddar
9.5–10.5% yield
How to make Gouda
10–11% yield
How to make Parmesan
8.5–9.5% yield
How to make Monterey Jack
10–11% yield
How to make Colby
10–11% yield
How to make Brie / Camembert
13–16% yield
How to make Feta
14–16% yield
How to make Chèvre (fresh goat)
14–18% yield
How to make Mozzarella (fresh)
10–14% yield